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Dessert

Strawberry Pudding

A steamed pudding made with butter, egg, sugar, milk, flour, baking powder, and strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Strawberry Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix the butter, egg, sugar, and milk until well combined.

  2. Add the flour and baking powder, and mix until smooth.

Assemble and steam

  1. Butter a pudding mold and place strawberries at the bottom with a sprinkle of sugar.

  2. Pour the batter over the strawberries, filling the mold.

  3. Steam the pudding for 1 hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the main structure that sets the pudding's crumb as it cooks.
Baking powder
Releases gas in the batter, helping the pudding rise and turn light and airy.
Egg
Binds the batter and helps it set firm and hold its shape when cooked.
Butter
Adds fat for richness and a tender texture in the finished pudding.
Strawberries
Add fruity acidity and moisture that soften and flavour the pudding from below.

The step that matters

Filling the mold with batter. Batter should fill the mold without overfilling, because the pudding rises as it steams and can spill or become dense if the mold is packed too full or left with too much air.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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